In our house, ribs are one of the most requested meals. They scream Summer barbeques and FOOTBALL! Yes, September will be here before we know it and this recipe is a must have when you want to invite people to over to watch your favorite football team win (ok, let’s just pray my team has a good year this year). Now, I know I am going to hear from some of you once you’ve seen this recipe. Yes, it is long and there are a lot of ingredients to buy, but truly this recipe is not hard. It takes some time once you do the rub and bake them, then you will finish them on the grill– follow the recipe and you will surprised by how easy these are to make.
- 2 racks of ribs (I prefer pork spareribs) about 6 pounds
- 1/2 teaspoon of black pepper
- 2 tablespoons brown sugar
- 1 tablespoon pink Himalayan salt or sea salt
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Ingredients— BBQ sauce
- 1 tablespoon olive oil
- 1 small onion, minced- this should equal to about 1 cup
- 2 garlic cloves, minced
- 1 cup apple cider vinegar
- 1/2 cup orange juice (I like to use fresh juice from an orange, but orange juice from the fridge is fine)
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce (those of you that must be gluten free- make sure you check the Worcestershire sauce, Lea and Perrins is gluten free, some store brands are not safe to eat and contain gluten)
- 1 tablespoon Dijon mustard
FYI- I typically double the sauce recipe– my family likes sauce! Any sauce! So I make twice as much and have a bowl of extra BBQ sauce by the ribs so they can pile on more. If I have any left, I freeze it. Yes, freeze it. Label a freezer safe bag and use it next time you have chicken, want to make BBQ chicken pizza, paste some pork chops with it. The options are endless.
- Preheat your oven to 350 degrees. You will want to trim the ribs of any excess fat if that was not done at the butcher or store you purchased them from. Next, you need to “dock” the ribs. This means that you pierce the meat between a the bones with a fork on both sides of the ribs. This allows for the rub to seep down in to the meat and will give them more flavor. Place the ribs on a large baking sheet, you may need to use two if yours is not big enough. Make sure that you have a high enough edge on the baking sheet, the ribs will have lots of juice coming out as they cook (oh for the love, as I am sitting here writing this my mouth is watering).
- Now you will add all of the rub ingredients to a small bowl and stir until well combined, rub the spice mix on both sides of the ribs (there is a lot, be sure to use it all).
- Cover the baking sheets with aluminum foil and cook for for about 2 1/2 hours (remember, all ovens can vary in cooking time, my oven is between 2 – 2 1/2 hours for these ribs). You want to check to see if they are tender, if they are they are done.
- Time to make the BBQ sauce– I know the ribs cook for over 2 hours, but trust me, make the BBQ sauce now and then just let it sit until you need it. Sauté the onion in the olive oil for about 5 minutes on medium heat. Careful, onions burn quickly, so watch them. Add in the garlic and cook for another 30 seconds.
- Pour in the apple cider vinegar to the pan and simmer for 8 minutes- reducing by half (that means you want the pan to have half of the amount that you started with).
- Once the apple cider has reduced and been simmering, add in the orange juice, ketchup, Worcestershire sauce, and mustard. Cook for 10 minutes on medium low. Remove from heat and let it sit, cover and put aside until you need it for the ribs.
- Once your ribs are tender it is time to get your grill heated to medium (if you don’t own a grill, that is fine, this can be done in the oven, I just prefer to finish my ribs on the grill). Take the ribs out of the oven and uncover. Take the BBQ sauce and coat one side of the ribs–head to the grill and place the ribs down on the side you coated with the sauce. Coat the other side of the ribs with the sauce- cook for 7 minutes- then flip. Cook for another 7 minutes and then take the ribs off of the grill. I like to use a large cutting board to place them on and large tongs, the ribs will be tender and will fall apart (YUM) so be careful.
- Let ribs cool for 10 minutes and then cut them between the bones. Serve with extra sauce if desired.
- ***If you continue the ribs in the ove, drain all the liquid off the pans or use a new one. Coast the ribs with the sauce on one side and bake for 10 minutes, then flip and coat the other side and bake another 10 minutes***
These ribs will serve a family of 6 easily and if you have a few sides, you will most defiantly have leftovers. Whip up some coleslaw, corn on the cob, baked beans, and cornbread and you have one delicious meal.